First thing is this recipe was found on the Minimalist Baker website. http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/. Lots of fun recipes there to look around and try.

For me to be on any kind of diet, or non diet, I have to have something to appeal to my sweet tooth. My favorite thing through Hungryroot was the black bean brownie mix but to ship just one or two of their products was expensive and buying a whole bunch of their products to get the free shipping was only causing me to eat it more frequently. Either way I needed to find something I could make myself and I found this recipe.

I made it last night and I made a few mistakes, my personal notes are in red but I can definitely work with this and tweak it to make them really yummy.

Ingredients
-1 15 oz. (425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained
-2 large flax eggs (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water) I believe a chia egg would have worked too here.
-3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice)
-3/4 cup (72 g) cocoa powder (the higher quality the better)
-1/4 tsp sea salt
-1 tsp pure vanilla extract
-heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture definitely want the heaping cup for sweeter brownies I used a level cup and browns weren’t very sweet. Adjust to your taste buds. I used maple brown sugar instead of sugar cane which could have made a difference 
-1 1/2 tsp baking powder
-Optional toppings: crush walnuts, pecans or semisweet chocolate chips forgot this part and would have made a big difference. Especially vegan chocolate chips 
Instructions
1)Preheat oven to 350 degrees F (176 C).
2)Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you’ve rinsed and thoroughly drained your black beans at this point.
3)Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4)Add remaining ingredients (besides walnuts or other toppings) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
5)If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. i needed a few tablespoons of water so don’t worry if yours looks very thick. 
6)Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. I just tapped the pan a few times. 
7)Optional: Sprinkle with crushed walnuts, pecans or chocolate chips. If you like a sweeter treat, add something here. I forgot.
8)Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25. mine burned at 25 minutes it probably should have been taken out after 20-22 minutes to be gooey in middle and not burned. Burned fast. 
9)Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g